Pineapple-Angel Food Cream Cake - cooking recipe

Ingredients

20 oz. can crushed pineapple
1 small pkg. vanilla pudding mix (not instant)
1 pt. heavy cream
1/3 c. chopped maraschino cherries
1 angel food cake

Preparation

Empty pineapple into heavy saucepan.
Add vanilla pudding mix and cook over medium heat, stirring constantly until very thick. Remove from heat; cool and chill well.
Meanwhile, split cake into 3 layers.
Whip 1 pint cream and fold into pineapple mixture.
Add chopped cherries.
Spread generously between layers, sides and top of cake.
Refrigerate until served.
Makes 10 servings.